Ranch-y Salad with Blue Cheese and Dill

I am a bit of an egg-phobe, but am trying to force myself to like them by pairing them with lots of things that I do love. In this case, lots of dill, blue cheese, and a garlicky ranch salad dressing. The crunchy goodness of the baby gem and the croutons makes this a very satisfying eat. It was so packed with flavour that I almost forgot that I hate eggs.

Serves 1

1 egg

a good handful of mange tout

1 chunky slice or sourdough

1 baby gem

75g thick greek yoghurt

1/2 lemon

2 spring onions

half a pack of dill

1 clove of garlic

50g stilton

salt, pepper and olive oil

1. Heat your oven to 180°C.

2. Bring a small pan of water to a boil. Add your egg once it is boiling, then cook it for 7 minutes. Drop it in a bowl of icy water, and leave it there to cool down.

3. Cut your sourdough into cubes about an inch big, then add them to a baking tray. Drizzle them with a little olive oil, then bake them for about 10 minutes.

4. Heat cast iron skillet pan over a high heat. Add your mange tout once the pan is smoking hot, and fry them for about 4 minutes until they are slightly blackened, stirring them occasionally so they cook evenly. Remove them from the pan, sprinkle them with a bit of sea salt and let them cool.

5. Make your dressing. Add your yoghurt to a bowl. Finely chop your spring onions and most of your dill, then add these to the yoghurt bowl. Add your lemon juice, and grate in your peeled garlic clove, then give it a good mix. Season this to taste with lots of salt and black pepper.

6. Cut the end of your baby gem to separate the leaves. Add these to a mixing bowl, and add half of your dressing. Massage this into the leaves. Add your mange tout and croutons, and toss this all together,

7. Spoon your salad onto a plate, and spoon over the rest of your dressing in little blobs. Crumble over your stilton. Peel your egg, halve it, and place this on top. Add a little more dill, and eat up.